Turron de Jijona
Turron de Jijona, also known as soft turron, is a traditional Spanish nougat made with almonds and honey. It's a classic treat during Christmas season.
Ingredients - Serves 10
- Lemon zest - 1 teaspoon
- Egg white - 1, beaten
- Sugar - 1/2 cup
- Honey - 1 cup
- Almonds - 2 cups, blanched and toasted
Let's Get Started
- Grind the toasted almonds in a food processor until they form a paste.
- In a saucepan, combine the honey and sugar. Heat over medium heat until the sugar is completely dissolved.
- Add the almond paste to the honey mixture and stir well to combine.
- Cook the mixture over low heat, stirring constantly, for about 30 minutes, or until it thickens.
- Remove the mixture from the heat and quickly stir in the beaten egg white and lemon zest.
- Pour the mixture into a mold lined with parchment paper and smooth the top with a spatula.
- Let the turron cool completely, then refrigerate for at least 2 hours before cutting into squares and serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 200
- Fat: 10g
- Carbs: 20g
- Protein: 5g
- Sodium: 50mg
- Sugar: 15g
.jpg)